Pickled appetizer with vinegar(cu pao kai wei cai )

Pickled appetizer with vinegar

Introduction:

"Making pickles at home is clean and hygienic. Without kimchi water, it can make delicious and healthy kimchi. I always have to prepare some for new year's Eve dinner or holiday, family reunion, which is very popular. You can choose your favorite lettuce, beans, lentils, celery, cucumber, radish, green pepper... You can eat it raw. There is also a delicious thing --- people like to eat hand torn cabbage, peeled stem and cabbage pocket, wash clean and soak to eat, crispy! It's the same with the cauliflower pocket. Vinegar, with sour and mellow flavor, is an indispensable seasoning in cooking, which can remove the fishy smell. It is the best "edible skin care products", which can tender and whiten the skin. Vinegar has the effect of promoting blood circulation and removing blood stasis, eliminating food and resolving accumulation, and detoxifying. It can prevent and relieve fatigue, reduce cholesterol, prevent atherosclerosis, kill and inhibit a variety of bacteria and viruses, contribute to the absorption and utilization of calcium, phosphorus and iron in food, and increase appetite. [auxiliary material]: clean and sealed glass bottle

Production steps:

Step 1: wash the ingredients, drain and cut into small pieces (as you like).

Step 2: remove the flesh of cucumber.

Step 3: put the cut food into a glass bottle.

Step 4: add pepper, sugar and vinegar.

Step 5: airtight, not too full.

Step 6: half a day in summer, one day in spring and autumn, one day and a half in winter (I made it this morning and brought it out at dinner. Besides the sour cucumber, it tastes good and appetizers!)

Materials required:

Cucumber: moderate

White radish: right amount

Carrot: right amount

Red pepper: right amount

White vinegar: one bottle

Wild pepper: a small bottle

Sugar: a little

Note: intimate advice: 1, swollen people, often drink a little vinegar boiled water, has a very good swelling effect; 2, vinegar for gastric ulcer and excessive acid; allergic, hypotension taboo; 3, fracture patients during treatment do not eat vinegar; 4, according to the temperature change and personal preference of acidity flexible control of the dish soaking time; 5, the production process can not have a little oil oh . 6. After several times of soaking, the vinegar will not be so sour, but don't pour it out. It's a pity. The vinegar soaked in each time is collected into a large lotus leaf jar, which is used to make pickles. It tastes delicious and healthy.

Production difficulty: ordinary

Technology: seasoning

Production time: one day

Taste: sweet and sour

Chinese PinYin : Cu Pao Kai Wei Cai